| 000 | 01381cam a22003374a 4500 | ||
|---|---|---|---|
| 005 | 20250917235657.0 | ||
| 008 | 080623s2007 enkaf bi 001 0 eng | ||
| 020 |
_a1405121270 (hardback : alk. paper) _cRM595.67 |
||
| 020 |
_a9781405121279 (hardback : alk. paper) _c651.16 |
||
| 039 | 9 |
_a200812181631 _blan _c200806230845 _drasyilla _y06-23-2008 _zrasyilla |
|
| 040 | _aUKM | ||
| 090 | _aTX541.C497 | ||
| 090 |
_aTX541 _b.C497 |
||
| 245 | 0 | 4 |
_aThe chemical physics of food / _cedited by Peter Belton |
| 260 |
_aOxford : _bBlackwell Publishing, _c2007 |
||
| 300 |
_aix, 247 p., [2] p. of plates : _bcol. ill. ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references and index | ||
| 505 | 0 | _aEmulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology | |
| 650 | 0 |
_aFood _xAnalysis |
|
| 650 | 0 |
_aFood _xPreservation |
|
| 650 | 0 |
_aFood _xComposition |
|
| 700 | 1 | _aBelton, P. S. | |
| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip0617/2006022511.html |
| 907 |
_a.b14223193 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX541.C497 |
||
| 914 | _avtls003380338 | ||
| 990 | _arab | ||
| 991 | _aProgram Sains Makanan dan Pemakanan | ||
| 998 |
_at _b2008-10-06 _cm _da _feng _genk _y0 _z.b14223193 |
||
| 999 |
_c417652 _d417652 |
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